Bacon Swiss Burger Recipe

Make and shape patties

Place the ground beef in a bowl. Add kosher salt, black pepper, Worcestershire sauce, smoked paprika, and garlic powder. Gently mix just until combined—do not overwork. Divide into 4 equal portions (about 4 oz each). Shape each portion into a patty slightly wider than the bun and press a shallow dimple into the center of each patty to prevent doming while cooking.

Rest patties

Place formed patties on a tray, cover loosely with plastic wrap, and refrigerate for 15–20 minutes while you prepare bacon and buns. This helps them hold together and cook more evenly.

Cook bacon

Heat a large skillet over medium heat. Lay bacon slices in a single layer and cook until crisp, about 4–6 minutes per side depending on thickness. Transfer cooked bacon to a paper-towel-lined plate to drain. For maximum flavor and even texture, keep the bacon warm in a low oven (200°F / 95°C) while finishing burgers.

Prepare cheese

Have Swiss cheese slices ready. If you prefer melted cheese to cover the patty fully, tuck additional slices on hand (1 slice per burger is standard).

Toast buns

Preheat a griddle or skillet over medium heat. Spread softened butter evenly on cut sides of the buns. Place buns cut-side down on the hot surface and toast until golden and lightly crisp, about 1–2 minutes. Remove and set aside.

Make sauce

In a small bowl mix mayonnaise and Dijon mustard until smooth. Taste and adjust seasoning if desired. Set aside.

Prepare toppings

Slice tomato and thinly slice red onion. Wash and dry lettuce leaves. Arrange pickles if using.

Cook patties

Heat a heavy skillet or grill to medium-high and brush with vegetable oil to prevent sticking. Place patties on the hot surface. Cook without pressing for 3–4 minutes until a brown crust forms. Flip and cook another 2–3 minutes for medium (adjust time for desired doneness). During the last minute of cooking, place a slice of Swiss cheese on each patty and cover the pan (or close the grill lid) to melt the cheese, about 30–60 seconds.

Assemble burgers

Spread a tablespoon of the mayo-Dijon sauce on the bottom bun. Place lettuce leaf, then the Swiss-topped patty, two slices of crispy bacon (or more to taste), tomato slice, onion rings, and pickles if using. Spread a little sauce on the top bun and close the burger.

Serve

Serve immediately with fries or a side salad. Provide extra napkins — these are deliciously juicy.